This baked rice dish checks all the baked pasta boxes without being pasta. The print recipe and ingredients are in the description. As always, thanks for liking and sharing our videos. P. S. At around the 4 1/2 minute mark I know you think I said something there, but in reality, it was just a bad edit on my part. This video was 48 minutes of footage, you are only seeing the 14 minute finished product.
I love this channel. So simple, no gimmicks or long, boring intro - just fantastic recipes that are economical and easy to prepare. And I love how their son becomes Chief Taster at the end. Just brilliant.
When in the US Navy and visiting Naples in 1962 and 1963, I would go to a little restaurant up on the hills. The owner made the most amazing meals. She hated anchovy's so did not use them, "Ever". When you walked in the dining area there where little round tables with checkered table cloths, a rounded wine bottle with a candle, and everything pleasing and clean. She made us feel at home like it was her home kitchen. It was worth the long walk uphill to get there and memory that lasts forever.
Italian cuisine is truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
I used to be a butcher. I can tell you that different regions do their meat presentation in different ways. In this case it looks like the New York area just presses the tray against the outfeed plate and lets the machine squish the meat out to fill the tray, hence the "volcano" look. In the midwest, where I was a butcher, we were trained to let the feed go into your hand so you can guide it into an attractive wavy slab. Its still the same thing, its just how that meat cutter decided to handle the outfeed of the grind.
I grew up in Chicago area and remember, long long ago, ground beef was sold in volcanoes. That was when it was ground fresh in the store. Haven't seen that in decades. Now it comes from the factory.
Hello Jim and Tara, this dish is very popular in Brazil, and we call it “Arroz de forno” (our food has a lot of Italian influence). Our version is a bit different, so we layer it like lasagna and use cheese and cooked ham as one of the layers as well. Lots of variations, as always! Thank you for helping popularize it!
I grew up in Brazil and we would make arroz de forno often on Sundays. Just like she said, we would add ham to the mix but in pieces mixed with the rice. We didn’t mix the sauce with the rice, but put a layer on the bottom of the pan and one on top like he did. Sometimes we would also add canned corn with the peas. This video has brought back so many memories I will have to make some this weekend! Oh and we used regular rice, usually left overs from the week.
I loved watching you make this recipe. It reminds me of the beef, rice, tomato and cheese casserole my mother made forever. She called it "Cowboy Casserole"...cause it had paprika in it (LOL) ...we loved it and I made it for my own children. Now I think I know where it came from - Italy! I am making this...in memory of mama. Thanks y'all - really love your channel and watching little James grow up - time is flying by. Blessings.
I love the fact that your family participates in the recipes. I usually watch your videos together with my family. Today I prepared this recipe and it was a success! Thank you for your nice videos! All the best! Cheers from the other side of the pond!
Missed seeing James! He’s grown so much! Love his honest opinion, 10 that’s awesome! I’m going to give this one a try next. I’ve made some of your recipes and my son says keep your channel on “speed dial”! Even my picky daughter enjoys your recipes. Your instructions are easy, your walkthroughs are clear, and the recipes on your website are also top! Thanks for all you do, teach, and share!
I missed James. I enjoy his honest opinions. This dish looks very good. When the temperature outside goes down, this rice dish is on my schedule. Thanks.
I love that you don't waste time showing every step like chopping an onion. Who doesn't know how that's done? I also appreciate that you're always prepared; you don't spend half the video talking about how you forgot this, and gimme a minute, and talking nonsense. You talk about the food and the how-to's that we come here for.
Totally agree. Worse is the ones that tell you all about their life for 10 mins before the recipe, how they mowed their lawn, took their dog to the vets, just got back from a weekend in Paris, I always think it’s very narcissistic as if we all have time to listen to them, TV chefs never do it.
@@TayWoode Actually the funny thing is that on shows like The Next Food Network Star, food was literally always put on the back burner because the judges would insist that the contestants constantly talk about themselves, their lives and their memories regarding every dish. It was so annoying. We come here for the food, and if the creator has a great enough personality that comes through AS they cook, then great. If not, then they should let the food shine ahead of themselves. Chef John from Food Wishes and amazing at that. He's funny, educational, a great chef (I've tested so many of his recipes and he's my go-to), AND he knows how to get to the point.
I love watching you cook. You demonstrate some great recipes. Tara has a wonderful voice behind the camera, and I really love getting James to evaluate. Kids are so honest.
I’m the 56 daughter of Sicilian immigrants. My mother made this often and we loved it! My American friends thought it was weird until they tasted it! 🤗👍
My mother in law was Sicilian. We always had baked rice and Arancini for St Lucia December 13th. I still make it. We love it. No peas those. Mozz and ricotta. Sometimes fried eggplant in between the layers or meatballs😊
The food on this channel is great, but having Tara and James in the videos puts this channel above the others. It's fun to watch James grow and develop his unique personality. Nice family! 👍
I baked this tonight and it was delicious! My Dad said it was "superb." I couldn't afford Scamorza, so I used Smoked Gouda - it was excellent. For some reason, this recipe was way too much for my 9 x 13" dish, so I divided it into two batches. I baked half tonight and put the other half in a second 9 x 13 dish and put it in the freezer to bake later.
Smoked Gouda would ruin the taste.... surely you have to have provolone available? Try using smoked provolone... store brand, excellent melt and taste. I love smoked gouda but that would completely affect the taste and not in a good way.
the reason you had way too much for your 9x13 I believe is the amount of rice in the recipe is COOKED, not uncooked. I split the recipe in half and had a mountain of food and not enough sauce. I used 1 1/4 uncooked rice which gave me 2 1/2 cups of cooked, which I then figured out was the amount of cooked rice for the full recipe.
the reason you had way too much for your 9x13 I believe is the amount of rice in the recipe is COOKED, not uncooked. I split the recipe in half and had a mountain of food and not enough sauce. I used 1 1/4 uncooked rice which gave me 2 1/2 cups of cooked, which I then figured out was the amount of cooked rice for the full recipe.@@davidreed9615
I love your channel and what you present. The recipes are excellent and love the fact that you are not a chef, just a home cook like me . You don’t follow a written recipe, you make suggestions which are great. Your voice and your wife’s are smoothing. Love the product taste test with your son. Keep up the great videos
Made this today. One large dish in the oven, and an experimental single portion in an oval pie dish in the air fryer. 12 minutes on roast at 180c - just as good as from the oven! Another fantastic Sip and Feast recipe.
Thank you so much! I just love y’all’s videos (and the pod!). Y’all are so down to earth and fun to watch. You aren’t over the top or loud or have lots of extra annoying randomness. AND The recipes are dependable and delicious… they actually turn out well, which is not always the case with UA-cam food videos.. and cookbooks for that matter. You can just tell that the recipes are solid family recipes. Thank you so much for sharing and demoing in such an accessible way. 💚🤓
Love your channel (new subscriber). Many of the recipes you make, I’ve had growing up in a Sicilian household. (This recipe, pasta piselli and many of the bean based soups). We were a family of 10 and every dollar had to stretch to its max. Glad I found you and your channel. Your family is lovely. ❤️
as this channel has grown, your increased dad level frustration at people being wrong/weird in the comments is a fun development to watch in real time.
@@j.chappel1160 The rice would absorb the moisture in the dish. Personally, I would prep all day before and assemble before baking. MHO. And experience storing dishes with par cooked rice.
Cooking Italian cuisine is genuinely straightforward and budget-friendly, featuring just a handful of ingredients reimagined through numerous regional recipes, all underpinned by some straightforward tricks and principles. Investing your time in learning Italian cooking is indeed a worthwhile endeavor!
Hey Jim and Tara, The reason the beef looks like that is it’s directly from the meat grinder. It’s the best way to buy it as you can see it’s freshly ground! Share!!!!
Yeah, every store I go to has already shrink wrapped. I think some might have it in the display case with other meat products the butcher can grab and put on the scale.
It must depend on the style of grinder. When I worked in a meat and seafood shop, I had to run the grinder on days we were really busy. I remember it came out as lil oblong piles. I'd love to see a video of a grinder that produces this unique shape
Pam here….yep the ‘hole’ in center is from the grinder nozzle they hold in center and the mound oozes up the sides! Every meat place has a signature twist on how they dispense…just like an ice cream cone! Super fresh!
The prepackaged, vacuum packed, 1 lb blocks of chopped beef that are sadly becoming ubiquitous (Lidl and similar) really are disappointing. Liquid comes out of the meat, meat gets poor texture. Steaks, too, are an abomination when packaged this way. Always best fresh ground, even from a full service grocery (ShopRite or similar).
@@RolloTonéBrownTown its not a different grinder, the butcher is just pressing the tray into the outfeed and letting the machine force the meat out into that shape.
This is such a great idea. Thank you. I love that you a metric weights in your recipes too, and giving the temperature of the hob In measurements out of 10 too. It’s so helpful! Fabulous content. Greetings from the UK.
My mom used to make a variation of this all the time when I was a kid. Very different though: Tomato sauce with thinly sliced un-breaded chicken breast that was braised in it for at least 2-3 hours so the cutlets were fork tender. Rice that was tossed with the tomato sauce. Peas that were drenched in olive oil and cooked until soft, but still had consistency. My favorite food growing up. I would request on my birthday. Also from Long Island.
My grandmother layered like a lasagna with ricotta, mozzarella, and grated cheese, and then the sauce. I don't remember the peas, but she may have skipped them so all the kids would eat it. I have never seen anyone make it. This is fabulous!
OK made this tonight - didn’t have Scamorza on hand so used smoked Mozzarella instead. Of course I added an extra can of tomatoes and used the whole 6oz of tomato paste (no paste left behind!). It came out awesome!! Served it with extra sauce on top and fresh roasted 🍆 on the side. Like eating a bowl full of arancini filling but better! Thanks again for the recipe and the entertaining video content. You guys crack me up, probably because we are so similar in our ways. I can totally relate. I’d never had this dish before but I’ll certainly be making it again. Thank you!
This is bubbling away in my oven right now... and omg my house smells fantastic. Checked my rice at 35, and it still needs a few extra minutes, but WOW. Trevor is amazing. This is going to be an instant classic. Thanks for what you do, we love your channel!
Thank you for bringing me back to my E. Meadow, Long Island, Italian roots. Living out west for years I must say Long Island Italians and our food are simply the best. Don't stop sharing!
Nice to see that you didn't waste the leftover upholstery from that chair. Also, love your channel and am an East coaster who used to live in the twin cities as well!
I've been a professional chef for 15 years and I gotta tell you I have never gritted my teeth harder in my life than when watching you use a metal spoon on a non stick material pan. (*weeps in chefs noises*) Other wise this looks great and is a wonderful simple dish that will always be good and is hard to mess up for the those easy family meals that everyone loves. All these ingredients just simply go together and amplify each other. *chefs kiss*
but it wasn't slotted. He'll probably have one later but idk, would you rather someone DIDN'T cook because they may have to use a metal spoon for like a fraction of a fraction of the cook time on a nonstick? That's weird. Home cooking needs to be convenient.
I love rice balls so I will love making this recipe…it looks so delicious. It’s interesting that I’ve been watching Italians cooks and chefs for over 30 years…I don’t recall anyone ever cooking with scamorza cheese. It sounds delicious and I look forward to tasting. Love your videos, what a beautiful family. Thank you for all the amazing recipes shared here.
I love how Jim matches your very stylish looking sitting room 😊. I so enjoy making your recipes here in the U.K. Always great fun to watch and hear Tara’s comments from behind the camera 🤩
I love the style of this channel. It's like he's Australian. Really straightforward and easy going, gets right into the details with a minimum of fuss. Thanks
Wow my grandma and mom make this for Christmas every year and I’ve never seen a good recipe for it online! Thanks for sharing this dish with the people ❤
Oh my goodness this looks so good, I am definitely going to try it, I especially look forward to James and his taste test. He absolutely delights me with his honest opinions,
“Riso al Forno” ….. I would say perhaps less known abroad, but not here in Italy or even in some Italian family in America. A delight perhaps less used in restaurants, but often made in the homes of many Italians. A really delicious dish ! In some families, here in southern Italy (even in my home), this dish is also enriched with some chopped hard-boiled eggs, some cooked ham. It becomes practically a complete dish. A good portion of this dish is worth as a first course and second course together (or as we say here in Italy… as a Primo and a Secondo).
@@danm2419 It depends on what I have in the refrigerator. Usually I prefer to have sliced cooked ham, because I can then use it in various ways. Leave it in slices, to put it on a slice of bread or, for some recipes, cut it into small pieces, because then when you eat it in the plate it is obviously more practical. And then it is the classic Italian cooked ham that we have in Italy and is usually not smoked. There is the Scamorza cheese which is already smoked. Which I also use for this dish but also for Pasta al Forno in general, that by the way is much tastier and more aromatic than the normal one. Then obviously it also depends a little on the cooked ham you find where you are and also on your taste. As you know in Italy based on regions, cities and families, everyone has their own version. One puts one type of ingredient, another one puts another. Let's say that the beauty in Italy is that you never find a version that is the same as the others of any type of dish. You always see something maybe more interesting, different.
Wow this channel has grown! Been here since October 21 and it keeps getting bigger! Well done!.. also I'm from the UK and had never heard of Pecorino until i started making your recipes and now everytime I use or see it in the supermarket I instantly say Pecorino in my head in your voice 😂😂😂
As a Tennessee refugee from Long Island, I advise you to go in together with family, neighbors, friends and buy a beast, whole, half or quarter. Get familiar with upstate ranchers. They could become a much needed resource. The processed ground beef from the grocers is a far cry from the grass fed or grain finished beef that is available. Support local farms out east and your ranchers upstate.
Agreed! I’m in western Maine and put my order in for a quarter at the local farm last week. It amazing difference in taste and I’m supporting my local farmer
Love the video, as always. At his age, James probably CAN eat all three! Back to back with no pauses. LOL. Great-looking recipe. I'll try it when the weather is under 100 degrees and it's more comfortable to turn on the stove! Peace!
James’ wise beyond his years. Looks like a great recipe. Had to laugh, you reviewed one of my wife’s proud kitchen devices. I showed her you were highlighting the meat breaker. She picked it up and revolutionized the process for browning and breaking up ground beef and sausage…particularly Chili.
35 years in the kitchen......half of those in Italian kitchen...and this one did it for me.....divine recepie not original but great none the less,thank you for that.....will make it as soon as I can..
Looking delicious as always. I'm going to try this as soon as it stops being over the 90s here! We don't have scamorza here in Canada I think (unless I'd go to an actual Italian part of Montreal or Toronto?) but we do have smoked caciocavallo! I think that'll work out just fine. 👍
Love to cook and enjoy this channel, More importantly I really enjoy the interaction between family members and the respect between father and son. That's a healthy relationship. Props to all
Whenever I see someone with herbs "placed right here in this vase, so fresh and so handy!" I know they don't have cats. If I want so much as a sprig of rosemary, I'm putting on shoes and heading outside, lol. But yeah - I had a dish like this as a kid (NJ here) and I totally forgot about it. You'll be making an appearance on next week's menu!
Great recipe! It's really reminiscent of a traditional Maltese dish ross il-forn (you can guess what that means 😅), the main difference being the texture is way less saucy but other than that it ticks all the same boxes
It's so nice to see James again. He's catching up to you in height, Jim. I also would prefer the baked ziti if given the choice of the three: baked lasagna, baked rice, or baked ziti. Thank you for giving alternatives for the scamorza cheese. I had a really tough time finding just Pecorino Romano where I live so if I can't find the scamorza, I'll know to swap it out with smoked provolone or mozzarella.
I love this channel! The recipes are good to great and welcome additions to my recipes. I needed a good rice dish and this fits! Thank you! Don't listen to the nay sayers. There will always be ignorant people. Looking forward to making this!
Halfway through this video I was thinking James must have decided he didnt want to be on the channel anymore and was kinda bummed because I enjoy your guys' interactions, but then he showed up! This recipe looks amazing, I will definitely be making this in the fall when baking things doesn't make my apartment turn into a sauna.
I can’t tell you how much you guys mean to me. You both are like family. I so look forward to my Saturday coffee time where I sit down and watch your work. I love my meat masher tool too! LoL. Best kitchen tool ever is right. And I just heard there is a podcast! Right on! Keep up the good work. Oh and by the way. Our meat is sold just like yours. It comes out of the grinder that way who who knows what those people are talking about. Thanks again for all you do.
Best way to buy it if you can get it! It means they grind it fresh in-store, a lot better than the vacuum sealed blocks that are so dense and hard to break up, especially for meatloaf or meatballs.
❤ Love this Dish! I just got done stuffing myself and family with it. I did not have all the cheeses, and I subbed ground Italian Sausage for the beef. It was AMAZING! The whole tomatoes and fresh basil in there make it superb This is definitely getting added to my round of meals. Thank you so much for sharing the recipe!!!
This looks delicious and I will be trying it today!! One thought, did I miss the written directions? I was able to get the list of ingredients but did not see the written directions. Thank you so much for this recipe! I love when your family contributes! James is a rock star!!
Update: I made this and my whole family went wild over it!! My daughter asked for it for her birthday dinner. I didn't have the scamorza cheese so I used a combination of sharp provolone and mozzarella instead. I also added a little more cheese. It was so delicious!
Most of these videos don’t do directions. I suspect that is because they live for clicks and want you to visit and revisit. Click away and make him happy!
OMG! That is SOoooo delicious 😋 I halved the recipe and just a few alterations ( in cheese) I even used my Arborio rice ( I reserve for making coconut rice pudding) However THIS has to be the best meat & tomato sauce I've ever made😉 I knew it was going to be a winner.A heartfelt thanks for sharing this recipe ❤ Can't wait to try more from your videos 😅
This looks delish. Must try! For some reason, rice/risotto dishes didn't make many appearances on my grandma's table. Rice is popular with the Abruzzese, but I think she cooked more for my grandpa's Calabrian tastes. DEFINITELY remember the Scamorza! Love that stuff.
You my friend, have earned yourself a subscriber! My mother was an amazing Italian chef, and I was looking for a dish for my girlfriend, that just had dentistry done, and can't have pasta. Direct and to the point, and it came out amazing! Bravo!
I worked in a meat market for years! The shape on top of the ground meat is a circle because they pull it from the grinder fresh and leave it in that shape. That is super great looking fresh ground beef! Love it!
What's not to like? LOL. I'm Irish, so I didn't get to experience true Italian food until I started dating my husband. OMG, what a revelation! LOL. Mom used to cook a skillet dish with tomatoes and rice and ground beef. She probably used spices from 1960, and never used garlic-fresh or otherwise, but she was a huge onion fan. I'm pretty sure she didn't put cheese in, because that would have cost more. I'm happy to have learned how to cook from my Italian husband and his family, as well as some good programs on TV way back in the 1980's. I'm always looking for new recipes, so thank you for this one!
This baked rice dish checks all the baked pasta boxes without being pasta. The print recipe and ingredients are in the description. As always, thanks for liking and sharing our videos. P. S. At around the 4 1/2 minute mark I know you think I said something there, but in reality, it was just a bad edit on my part. This video was 48 minutes of footage, you are only seeing the 14 minute finished product.
For all of us gluten-free types, thanks!
Where is it that I can find the recipe for this amazing dish .😊
@@maryferrarelli514 The link is in the video description. Just click on “more” and scroll down.
Thanks so much! I found it!!@@EricHenning
Replace the peas with eggplant
I can't quit
looking back and forth between his shirt and the matching chair in the background
Ha
And now going back and forth translating “ha” into English. 😂
Ocd alert
Vertical hold is off, the stripes don't match 😂😂😂 ( damn, im showing my age now)
Shirt vs. Chair ... does not match ... are you not able to concentrate on the meal being prepared?
I love this channel. So simple, no gimmicks or long, boring intro - just fantastic recipes that are economical and easy to prepare. And I love how their son becomes Chief Taster at the end. Just brilliant.
Hi Jim. Can parts of this recipe be prepared ahead of time? Sauce and risotto?
It's such a pleasure to check in with your family. You so obviously love and respect one another, I'm delighted. FUN!
When in the US Navy and visiting Naples in 1962 and 1963, I would go to a little restaurant up on the hills. The owner made the most amazing meals. She hated anchovy's so did not use them, "Ever". When you walked in the dining area there where little round tables with checkered table cloths, a rounded wine bottle with a candle, and everything pleasing and clean. She made us feel at home like it was her home kitchen. It was worth the long walk uphill to get there and memory that lasts forever.
I’m a caregiver and always looking for new recipes to make for my client. I’m definitely making this tonight! James clinched it for me. Thank you!
The Bionic Man needs good food!
Italian cuisine is truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
Very nice!! I also liked how you and the chair in the room behind you called each other and coordinated the plaid look. 😁
I used to be a butcher. I can tell you that different regions do their meat presentation in different ways. In this case it looks like the New York area just presses the tray against the outfeed plate and lets the machine squish the meat out to fill the tray, hence the "volcano" look. In the midwest, where I was a butcher, we were trained to let the feed go into your hand so you can guide it into an attractive wavy slab. Its still the same thing, its just how that meat cutter decided to handle the outfeed of the grind.
I grew up in Chicago area and remember, long long ago, ground beef was sold in volcanoes. That was when it was ground fresh in the store. Haven't seen that in decades. Now it comes from the factory.
Yeah, I’ve never seen meat packaged that way.
Wavey slabs or just lumps in Scotland where it's called mince
As someone who has lived in MN my whole life, I have never seen a meat volcano and was so confused....thank you for your explanation Sir Guido!
Same way I learned
Hello Jim and Tara, this dish is very popular in Brazil, and we call it “Arroz de forno” (our food has a lot of Italian influence). Our version is a bit different, so we layer it like lasagna and use cheese and cooked ham as one of the layers as well. Lots of variations, as always! Thank you for helping popularize it!
That sounds like a great ‘variation’ . Ham and layered. …. hmm , hmm good. 😊
I grew up in Brazil and we would make arroz de forno often on Sundays. Just like she said, we would add ham to the mix but in pieces mixed with the rice. We didn’t mix the sauce with the rice, but put a layer on the bottom of the pan and one on top like he did. Sometimes we would also add canned corn with the peas. This video has brought back so many memories I will have to make some this weekend!
Oh and we used regular rice, usually left overs from the week.
o.O love the idea of adding ham to this recipe.
I loved watching you make this recipe. It reminds me of the beef, rice, tomato and cheese casserole my mother made forever. She called it "Cowboy Casserole"...cause it had paprika in it (LOL) ...we loved it and I made it for my own children. Now I think I know where it came from - Italy! I am making this...in memory of mama. Thanks y'all - really love your channel and watching little James grow up - time is flying by. Blessings.
I love the fact that your family participates in the recipes. I usually watch your videos together with my family.
Today I prepared this recipe and it was a success!
Thank you for your nice videos!
All the best!
Cheers from the other side of the pond!
That was great and so appreciate the "realness" of the video, forgotten things, Tara entering the kitchen and James honest opinions! Keep it real!
Missed seeing James! He’s grown so much! Love his honest opinion, 10 that’s awesome! I’m going to give this one a try next. I’ve made some of your recipes and my son says keep your channel on “speed dial”! Even my picky daughter enjoys your recipes. Your instructions are easy, your walkthroughs are clear, and the recipes on your website are also top! Thanks for all you do, teach, and share!
I missed James. I enjoy his honest opinions. This dish looks very good. When the temperature outside goes down, this rice dish is on my schedule. Thanks.
It’s pretty great to see your son so thoughtful about food it’s great to see the passion passed down
I love that you don't waste time showing every step like chopping an onion. Who doesn't know how that's done? I also appreciate that you're always prepared; you don't spend half the video talking about how you forgot this, and gimme a minute, and talking nonsense. You talk about the food and the how-to's that we come here for.
Totally agree. Worse is the ones that tell you all about their life for 10 mins before the recipe, how they mowed their lawn, took their dog to the vets, just got back from a weekend in Paris, I always think it’s very narcissistic as if we all have time to listen to them, TV chefs never do it.
Agreed. Let's cut to the chase!
@@TayWoode Actually the funny thing is that on shows like The Next Food Network Star, food was literally always put on the back burner because the judges would insist that the contestants constantly talk about themselves, their lives and their memories regarding every dish. It was so annoying. We come here for the food, and if the creator has a great enough personality that comes through AS they cook, then great. If not, then they should let the food shine ahead of themselves. Chef John from Food Wishes and amazing at that. He's funny, educational, a great chef (I've tested so many of his recipes and he's my go-to), AND he knows how to get to the point.
I love watching you cook. You demonstrate some great recipes. Tara has a wonderful voice behind the camera, and I really love getting James to evaluate. Kids are so honest.
I’m the 56 daughter of Sicilian immigrants. My mother made this often and we loved it! My American friends thought it was weird until they tasted it! 🤗👍
My mother in law was Sicilian. We always had baked rice and Arancini for St Lucia December 13th. I still make it. We love it. No peas those. Mozz and ricotta. Sometimes fried eggplant in between the layers or meatballs😊
My Sicilian grandfather used to make this alot for me as a child because I loved it so much !
The food on this channel is great, but having Tara and James in the videos puts this channel above the others. It's fun to watch James grow and develop his unique personality. Nice family! 👍
I baked this tonight and it was delicious! My Dad said it was "superb." I couldn't afford Scamorza, so I used Smoked Gouda - it was excellent.
For some reason, this recipe was way too much for my 9 x 13" dish, so I divided it into two batches. I baked half tonight and put the other half in a second 9 x 13 dish and put it in the freezer to bake later.
Same for me. Ended up using two 9 x 13" dishes.
Smoked Gouda would ruin the taste.... surely you have to have provolone available? Try using smoked provolone... store brand, excellent melt and taste. I love smoked gouda but that would completely affect the taste and not in a good way.
the reason you had way too much for your 9x13 I believe is the amount of rice in the recipe is COOKED, not uncooked. I split the recipe in half and had a mountain of food and not enough sauce. I used 1 1/4 uncooked rice which gave me 2 1/2 cups of cooked, which I then figured out was the amount of cooked rice for the full recipe.
the reason you had way too much for your 9x13 I believe is the amount of rice in the recipe is COOKED, not uncooked. I split the recipe in half and had a mountain of food and not enough sauce. I used 1 1/4 uncooked rice which gave me 2 1/2 cups of cooked, which I then figured out was the amount of cooked rice for the full recipe.@@davidreed9615
I love your channel and what you present. The recipes are excellent and love the fact that you are not a chef, just a home cook like me . You don’t follow a written recipe, you make suggestions which are great. Your voice and your wife’s are smoothing. Love the product taste test with your son. Keep up the great videos
I laughed at the F bomb at 4:30. Can't wait to try this recipe! So many of your recipes have become regulars of mine. Keep up the good work!
I thought my ears were deceiving me. That was awesome.
Right?! I had to go back to see if I really heard that.🤭
That was great. Love that Jim keeps it real
Made this today. One large dish in the oven, and an experimental single portion in an oval pie dish in the air fryer. 12 minutes on roast at 180c - just as good as from the oven! Another fantastic Sip and Feast recipe.
Thank you so much! I just love y’all’s videos (and the pod!). Y’all are so down to earth and fun to watch. You aren’t over the top or loud or have lots of extra annoying randomness. AND The recipes are dependable and delicious… they actually turn out well, which is not always the case with UA-cam food videos.. and cookbooks for that matter. You can just tell that the recipes are solid family recipes. Thank you so much for sharing and demoing in such an accessible way. 💚🤓
Love your channel (new subscriber). Many of the recipes you make, I’ve had growing up in a Sicilian household. (This recipe, pasta piselli and many of the bean based soups). We were a family of 10 and every dollar had to stretch to its max. Glad I found you and your channel. Your family is lovely. ❤️
Looks so delicious! My grandmother always made a baked rice dish, but without peas. I continue to love your channel! Good to see James!
as this channel has grown, your increased dad level frustration at people being wrong/weird in the comments is a fun development to watch in real time.
This video was full of those moments too!
Haha...I hear it:) Love this guy!!
Can I pre-make this a day ahead, and all but bake it?
I love it too. And wonder who these people are that ask or say nonsense. Maybe jealousy. This channel is great! His methods and skills are impressive.
@@j.chappel1160 The rice would absorb the moisture in the dish. Personally, I would prep all day before and assemble before baking. MHO. And experience storing dishes with par cooked rice.
So refreshing to see an American cooking good food instead of eating garbage! Love your channel, keep up the great work!
Cooking Italian cuisine is genuinely straightforward and budget-friendly, featuring just a handful of ingredients reimagined through numerous regional recipes, all underpinned by some straightforward tricks and principles. Investing your time in learning Italian cooking is indeed a worthwhile endeavor!
the cheese is NOT budget friendly 90% of the time
@turtle0333 Absolutely! Parmigiano Reggiano is $24 a pound where I live & that is not budget friendly at all !
Made it tonight and it was soooooo good. I'm a big fan of your recipes. They never disappoint. Greetings from Germany!
Looks delicious. I love smoked cheese too. Great to see James back. 👍😀
This mixture would also work perfect for stuffing peppers and is very similar to what I typically do. Looks delicious!
peppers, zucchini, eggplant... the possibilities are endless!
That's exactly what I usually do
Exactly! Now I want some stuffed peppers. They're so good!
Great for bell pepper 🫑 stuffing.❤
Hey Jim and Tara,
The reason the beef looks like that is it’s directly from the meat grinder. It’s the best way to buy it as you can see it’s freshly ground! Share!!!!
Yeah, every store I go to has already shrink wrapped. I think some might have it in the display case with other meat products the butcher can grab and put on the scale.
It must depend on the style of grinder. When I worked in a meat and seafood shop, I had to run the grinder on days we were really busy. I remember it came out as lil oblong piles. I'd love to see a video of a grinder that produces this unique shape
Pam here….yep the ‘hole’ in center is from the grinder nozzle they hold in center and the mound oozes up the sides! Every meat place has a signature twist on how they dispense…just like an ice cream cone! Super fresh!
The prepackaged, vacuum packed, 1 lb blocks of chopped beef that are sadly becoming ubiquitous (Lidl and similar) really are disappointing. Liquid comes out of the meat, meat gets poor texture. Steaks, too, are an abomination when packaged this way. Always best fresh ground, even from a full service grocery (ShopRite or similar).
@@RolloTonéBrownTown its not a different grinder, the butcher is just pressing the tray into the outfeed and letting the machine force the meat out into that shape.
This is such a great idea. Thank you. I love that you a metric weights in your recipes too, and giving the temperature of the hob In measurements out of 10 too. It’s so helpful! Fabulous content. Greetings from the UK.
My mom used to make a variation of this all the time when I was a kid. Very different though:
Tomato sauce with thinly sliced un-breaded chicken breast that was braised in it for at least 2-3 hours so the cutlets were fork tender.
Rice that was tossed with the tomato sauce.
Peas that were drenched in olive oil and cooked until soft, but still had consistency.
My favorite food growing up. I would request on my birthday. Also from Long Island.
My grandmother layered like a lasagna with ricotta, mozzarella, and grated cheese, and then the sauce. I don't remember the peas, but she may have skipped them so all the kids would eat it. I have never seen anyone make it. This is fabulous!
Love your channel! Love that Tara is so more involved! Reminds me of growing up with all these recipes!
To. Have been watching since the start! Amazed to see how your son has grown, and still involved. Many blessings to you and family. Keep it up!!
OK made this tonight - didn’t have Scamorza on hand so used smoked Mozzarella instead. Of course I added an extra can of tomatoes and used the whole 6oz of tomato paste (no paste left behind!). It came out awesome!! Served it with extra sauce on top and fresh roasted 🍆 on the side. Like eating a bowl full of arancini filling but better!
Thanks again for the recipe and the entertaining video content. You guys crack me up, probably because we are so similar in our ways. I can totally relate.
I’d never had this dish before but I’ll certainly be making it again. Thank you!
This is bubbling away in my oven right now... and omg my house smells fantastic. Checked my rice at 35, and it still needs a few extra minutes, but WOW. Trevor is amazing. This is going to be an instant classic. Thanks for what you do, we love your channel!
FWIW -- The "meat masher" is also the best avocado masher for making guacamole!
I love that kid! My son is 11 and when I cook for him and he likes it I get so happy. You have a great family
Dude. Keep this up. As Americans we are used to the stereotypical mass produced Italian cuisine.
Thank you for bringing me back to my E. Meadow, Long Island, Italian roots. Living out west for years I must say Long Island Italians and our food are simply the best. Don't stop sharing!
"Call the wambulance." Ha! That was awesome 😂😂
I like these short and sweet directions ~ nothing being long and drawn out. Thanks~! Will try.
Your show is soooo much better than anything getting served up by the food network - or as i call it the Guy Fieri gameshow network
Nice to see that you didn't waste the leftover upholstery from that chair. Also, love your channel and am an East coaster who used to live in the twin cities as well!
I've been a professional chef for 15 years and I gotta tell you I have never gritted my teeth harder in my life than when watching you use a metal spoon on a non stick material pan. (*weeps in chefs noises*) Other wise this looks great and is a wonderful simple dish that will always be good and is hard to mess up for the those easy family meals that everyone loves. All these ingredients just simply go together and amplify each other. *chefs kiss*
He pulls out the wooden spoon immediately after. It's painful
but it wasn't slotted. He'll probably have one later but idk, would you rather someone DIDN'T cook because they may have to use a metal spoon for like a fraction of a fraction of the cook time on a nonstick? That's weird. Home cooking needs to be convenient.
@@ginzosquingilly6711 That's why I don't use non stick. They are stupid.
I love rice balls so I will love making this recipe…it looks so delicious. It’s interesting that I’ve been watching Italians cooks and chefs for over
30 years…I don’t recall anyone ever cooking with scamorza cheese. It sounds delicious and I look forward to tasting. Love your videos, what a beautiful family. Thank you for all the amazing recipes shared here.
Jim... I Love that Tara is in the videos now! She adds the home to it. James is always welcome! I love your recipes... Marty in New Jersey.
Looks delish! Thank you Sip and Feast Family for another great recipe and video!
Looks amazing! Thanks for all the effort you guys put into these videos. Will definitely be trying this one out! :)
I love how Jim matches your very stylish looking sitting room 😊. I so enjoy making your recipes here in the U.K. Always great fun to watch and hear Tara’s comments from behind the camera 🤩
They're trolling us. lol
I thought the same. His shirt matched the chair. 👍😂.
I love the style of this channel. It's like he's Australian. Really straightforward and easy going, gets right into the details with a minimum of fuss. Thanks
Wow my grandma and mom make this for Christmas every year and I’ve never seen a good recipe for it online! Thanks for sharing this dish with the people ❤
Great recipe and presentation! Thank you :)
This looks so good!! Can't wait to make it myself!
Oh my goodness this looks so good, I am definitely going to try it, I especially look forward to James and his taste test. He absolutely delights me with his honest opinions,
“Riso al Forno” ….. I would say perhaps less known abroad, but not here in Italy or even in some Italian family in America. A delight perhaps less used in restaurants, but often made in the homes of many Italians. A really delicious dish !
In some families, here in southern Italy (even in my home), this dish is also enriched with some chopped hard-boiled eggs, some cooked ham. It becomes practically a complete dish. A good portion of this dish is worth as a first course and second course together (or as we say here in Italy… as a Primo and a Secondo).
Ooh! I love your additions and will add those to mine! Yum!
@@debbiesudore9528 😉👍
So cool! Do you use a sliced ham or a cubed ham? Is it smoked ham? Or fresh or cured ham?
@@danm2419 It depends on what I have in the refrigerator. Usually I prefer to have sliced cooked ham, because I can then use it in various ways. Leave it in slices, to put it on a slice of bread or, for some recipes, cut it into small pieces, because then when you eat it in the plate it is obviously more practical. And then it is the classic Italian cooked ham that we have in Italy and is usually not smoked. There is the Scamorza cheese which is already smoked. Which I also use for this dish but also for Pasta al Forno in general, that by the way is much tastier and more aromatic than the normal one. Then obviously it also depends a little on the cooked ham you find where you are and also on your taste. As you know in Italy based on regions, cities and families, everyone has their own version. One puts one type of ingredient, another one puts another. Let's say that the beauty in Italy is that you never find a version that is the same as the others of any type of dish. You always see something maybe more interesting, different.
@@aris1956 thank you for the information and for such a nice explanation. I appreciate it!
The food always looks so tantalizing and y’all seem like such a sweet family. Love this channel
Wow this channel has grown! Been here since October 21 and it keeps getting bigger! Well done!.. also I'm from the UK and had never heard of Pecorino until i started making your recipes and now everytime I use or see it in the supermarket I instantly say Pecorino in my head in your voice 😂😂😂
Glad James is back! My boy is 14 and I adore his input also. Printed the recipe. Adore the use of anchovy...
As a Tennessee refugee from Long Island, I advise you to go in together with family, neighbors, friends and buy a beast, whole, half or quarter. Get familiar with upstate ranchers. They could become a much needed resource. The processed ground beef from the grocers is a far cry from the grass fed or grain finished beef that is available. Support local farms out east and your ranchers upstate.
Agreed! I’m in western Maine and put my order in for a quarter at the local farm last week. It amazing difference in taste and I’m supporting my local farmer
You guys are so amazing...what a great family! Much admire.
Love the video, as always. At his age, James probably CAN eat all three! Back to back with no pauses. LOL. Great-looking recipe. I'll try it when the weather is under 100 degrees and it's more comfortable to turn on the stove! Peace!
There’s James! Cool Deal..Glad he is Back! More James Please!
James’ wise beyond his years. Looks like a great recipe. Had to laugh, you reviewed one of my wife’s proud kitchen devices. I showed her you were highlighting the meat breaker. She picked it up and revolutionized the process for browning and breaking up ground beef and sausage…particularly Chili.
35 years in the kitchen......half of those in Italian kitchen...and this one did it for me.....divine recepie
not original but great none the less,thank you for that.....will make it as soon as I can..
Looking delicious as always. I'm going to try this as soon as it stops being over the 90s here! We don't have scamorza here in Canada I think (unless I'd go to an actual Italian part of Montreal or Toronto?) but we do have smoked caciocavallo! I think that'll work out just fine. 👍
Love to cook and enjoy this channel, More importantly I really enjoy the interaction between family members and the respect between father and son. That's a healthy relationship. Props to all
The shirt and the chair..
You lack focus - take your medication
😂😂
Looks great. My family adds some sliced hardboiled eggs in the mix. Love it. Thanks for the work you all are doing.
Whenever I see someone with herbs "placed right here in this vase, so fresh and so handy!" I know they don't have cats. If I want so much as a sprig of rosemary, I'm putting on shoes and heading outside, lol.
But yeah - I had a dish like this as a kid (NJ here) and I totally forgot about it. You'll be making an appearance on next week's menu!
TRUTH !😸😸😸😸😸
Depends on the cat.. I have one and keep herbs on my counter all the time. He’s not a counter jumper, never has been. 😉
If my husband were to make this dish, the kitchen would be a total disaster 😂. I’m impressed with recipe AND your tidiness.
Jim's shirt nearly matches the background chair. LOL
Just came across your video and love it. Will be trying this real soon. Thank you for sharing
Great recipe! It's really reminiscent of a traditional Maltese dish ross il-forn (you can guess what that means 😅), the main difference being the texture is way less saucy but other than that it ticks all the same boxes
And the curry powder
Yowza! That looks amazing, plus fairly easy to make. I can't wait to try it. ❤ James' taste-testing ceremony.
It's so nice to see James again. He's catching up to you in height, Jim.
I also would prefer the baked ziti if given the choice of the three: baked lasagna, baked rice, or baked ziti.
Thank you for giving alternatives for the scamorza cheese. I had a really tough time finding just Pecorino Romano where I live so if I can't find the scamorza, I'll know to swap it out with smoked provolone or mozzarella.
I love this channel! The recipes are good to great and welcome additions to my recipes. I needed a good rice dish and this fits! Thank you! Don't listen to the nay sayers. There will always be ignorant people. Looking forward to making this!
Halfway through this video I was thinking James must have decided he didnt want to be on the channel anymore and was kinda bummed because I enjoy your guys' interactions, but then he showed up! This recipe looks amazing, I will definitely be making this in the fall when baking things doesn't make my apartment turn into a sauna.
Nah, he's been away at Camp.
I can’t tell you how much you guys mean to me. You both are like family. I so look forward to my Saturday coffee time where I sit down and watch your work. I love my meat masher tool too! LoL. Best kitchen tool ever is right. And I just heard there is a podcast! Right on! Keep up the good work. Oh and by the way. Our meat is sold just like yours. It comes out of the grinder that way who who knows what those people are talking about. Thanks again for all you do.
Best way to buy it if you can get it! It means they grind it fresh in-store, a lot better than the vacuum sealed blocks that are so dense and hard to break up, especially for meatloaf or meatballs.
You need to clean the rice to get rid of the starch. Before you cook it.
Not Arborio
With three kids of my own I enjoy the recipes as much as watching your son grow up.
They change in the blink of an eye.
I couldn't find smoked scamorza, so I used 1/2 smoked fontina, 1/2 provolone. Family loved it. Thank you for sharing this. I'm now subscribed.
❤ Love this Dish! I just got done stuffing myself and family with it. I did not have all the cheeses, and I subbed ground Italian Sausage for the beef. It was AMAZING! The whole tomatoes and fresh basil in there make it superb
This is definitely getting added to my round of meals. Thank you so much for sharing the recipe!!!
Looks delicious. I always enjoy seeing James do the taste test. Thanks.
This looks delicious and I will be trying it today!! One thought, did I miss the written directions? I was able to get the list of ingredients but did not see the written directions. Thank you so much for this recipe! I love when your family contributes! James is a rock star!!
Update: I made this and my whole family went wild over it!! My daughter asked for it for her birthday dinner. I didn't have the scamorza cheese so I used a combination of sharp provolone and mozzarella instead. I also added a little more cheese. It was so delicious!
Most of these videos don’t do directions. I suspect that is because they live for clicks and want you to visit and revisit. Click away and make him happy!
OMG! That is SOoooo delicious 😋 I halved the recipe and just a few alterations ( in cheese) I even used my Arborio rice ( I reserve for making coconut rice pudding)
However THIS has to be the best meat & tomato sauce I've ever made😉 I knew it was going to be a winner.A heartfelt thanks for sharing this recipe ❤
Can't wait to try more from your videos 😅
Made it, loved it. This one is a keeper. Thank you for all the effort of creating the recipe and video. From Australia.
Yeah I really like this channel. And I’m a passionate, picky eater/cook living in Italy, so take it as high praise. Molto simpatico, and great food!
This looks delish. Must try! For some reason, rice/risotto dishes didn't make many appearances on my grandma's table. Rice is popular with the Abruzzese, but I think she cooked more for my grandpa's Calabrian tastes. DEFINITELY remember the Scamorza! Love that stuff.
You my friend, have earned yourself a subscriber! My mother was an amazing Italian chef, and I was looking for a dish for my girlfriend, that just had dentistry done, and can't have pasta. Direct and to the point, and it came out amazing! Bravo!
I worked in a meat market for years! The shape on top of the ground meat is a circle because they pull it from the grinder fresh and leave it in that shape. That is super great looking fresh ground beef! Love it!
What's not to like? LOL. I'm Irish, so I didn't get to experience true Italian food until I started dating my husband. OMG, what a revelation! LOL. Mom used to cook a skillet dish with tomatoes and rice and ground beef. She probably used spices from 1960, and never used garlic-fresh or otherwise, but she was a huge onion fan. I'm pretty sure she didn't put cheese in, because that would have cost more. I'm happy to have learned how to cook from my Italian husband and his family, as well as some good programs on TV way back in the 1980's. I'm always looking for new recipes, so thank you for this one!
I love how your shirt matches the chair!
You guys are on your game! Best video yet! Feels like I'm at home with the fam. Think I'm gonna make this for a dinner party in a few weeks.
My family made a similiar dish we called "rice lasagna" and we always made it for St. Lucy's day. Thanks for a great video!
My husband is Italian. We always made this and Arancini for St Lucia. It's coming up December 13th. I will be making it 😊
This channel is so freaking good and welcoming...Thanks a lot for this!